Description
No Peek Chicken is a comforting and easy-to-make baked chicken dish where boneless, skinless chicken thighs are cooked atop a creamy blend of rice and three types of cream soups. Covered tightly with foil to trap steam, this recipe yields tender, flavorful chicken with perfectly creamy rice, all baked in one dish for minimal effort and maximum taste.
Ingredients
For the Base:
- 1 cup long grain white rice, uncooked (not instant)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of celery soup
- 1 can (10.5 oz) cream of chicken soup
- 1 ½ cups water
- 1 envelope Lipton onion soup mix
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For the Chicken:
- 6 boneless, skinless chicken thighs (or breasts)
- Non-stick cooking spray or butter, for greasing
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Grease a 9×13-inch baking dish thoroughly with non-stick cooking spray or butter to prevent sticking.
- Mix the Base: In a large mixing bowl, combine the uncooked long grain white rice, cream of mushroom soup, cream of celery soup, cream of chicken soup, water, Lipton onion soup mix, garlic powder, and black pepper. Whisk thoroughly until the mixture is smooth and well blended to create a creamy base for the chicken.
- Assemble the Dish: Spread the rice and soup mixture evenly across the prepared baking dish using a spatula to ensure an even layer. This forms the flavorful bed for the chicken.
- Add the Chicken: Gently place the boneless, skinless chicken thighs on top of the rice mixture. Press them in slightly but avoid fully submerging them to allow even cooking.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to lock in steam and moisture, which is essential for tender chicken and creamy rice. Place the dish in the preheated oven and bake for 1 hour and 45 minutes without uncovering.
- Rest and Serve: After baking, carefully remove the foil. The chicken should be fork-tender and the rice creamy and fully cooked. Let the dish rest for 5 minutes before serving to allow flavors to settle and make serving easier.
Notes
- Do not remove the foil during baking to ensure proper steaming and cooking.
- You can use either chicken thighs or breasts, though thighs tend to be juicier.
- For a dairy-free version, substitute the cream soups with dairy-free alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Ensure the rice is not instant or quick-cooking for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
